TÖUFOOD AMYLASE

AMYLASE – AMYLASE ENZYME POWDER

A concentrated enzyme complex that accelerates the breakdown of starch into dextrins and sugars.

It allows starches to acquire different textures, sweetens the product without adding sweeteners, and increases the fermentative power of the mixture.

Amylase is an enzyme that breaks down starch.

It is also known by the names sucrase and ptyalin.

It was the first enzyme identified and isolated by Anselme Payen in 1833, who named it diastase.

CHARACTERISTICS AND APPLICATIONS:

Available in 100g and 500g bottles.

Amylases are used for multiple applications, such as the production of syrups from different oligosaccharides (maltose and glucose).

The use of amylases in flour also facilitates the action of yeast. The addition of amylases reduces fermentation times and improves bread-making processes.

Another application of amylases is to accelerate the ripening of fruits.

During fruit ripening, they synthesize amylases that break down the starch in the fruit into sugar, making them sweeter.

INGREDIENTS:
Maltodextrin, amylase.

DESCRIPTION:
Enzymatic complex that breaks down starch into dextrins and sugars. It solubilizes and liquefies starches, sweetens them, and increases the fermentative power of the mixture.
Amylase acts only on starch: it only works with products that contain it.

HOW TO USE:
Apply the powder to the product, vacuum impregnate, or inject with a syringe.

USUAL DOSE:
Dilute 0.1-5% Amylase in water or in the product itself.